Trilece - Albanian cuisine


For the dough:

  • 5 eggs
  • 275 g sugar
  • 185g flour
  • 25 g vanilla sugar
  • 3 g baking powder
  • 1 tablespoon salt
  • 10 g butter

For the moisture:

  • 720 ml milk
  • 400 ml cooking sour cream
  • 150 g powdered milk

For the caramel sauce:

  • 125 g brown sugar
  • 15 g butter
  • 200 ml cooking sour cream
  • 120 ml milk



  1. Preheat the oven at a high temperature. Grease a tray with butter. Separate the egg white from the yolk, then put the egg white in a bigger bowl and the yolk in a smaller bowl.
  2. Add a pinch of salt over the egg white bowl, then whisk the egg whites until they become stiff. Add the sugar and mix them for 5 more minutes.
  3. Whisk the yolks then add them gradually in the egg whites bowl while stirring continuously with the mixer.
  4. In a separate bowl mix the flour, baking powder and vanilla sugar. Then add them in the bowl which contains the mixed eggs while stirring continuously with a wooden spoon.
  5. When you get a smooth and homogeneous mixture, pour it into the tray making it look uniform with the help of a wooden spon. Bake until lightly brown ( about 40 minutes ).
  6. Meanwhile put the sugar and the butter in a pot and leave them to simmer ( do not mix ) in order to form a brownish mixture. You can mix only after the sugar is melted.
  7. Add the milk and the cooking sour cream easily while stirring in the pot at a constant speed. Don’t worry if the sugar gets hardened, it will melt again. Mix until you get a caramel sauce. You have to be patient at this stage, it will take some time but it will be worth it.
  8. Now, in a deep bowl mix the milk with the powder milk until small bubbles pop out. Add the cooking sour cream and stir for about 2 minutes.
  9. When the cake is cool, cut it into equal portions. Make some holes with a toothpick on each portion. Pour the milk cream evenly over the cake countertop. You’ll notice that it will absorb fast enough.
  10. When the caramel sauce and the cake are ready, pour the caramel sauce evenly over the crust.
  11. Let the Trilece cool and you can serve.

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